WO2013064376A1 - Article de confiserie glacé avec enrobage de gel pelable, et son procédé de fabrication - Google Patents

Article de confiserie glacé avec enrobage de gel pelable, et son procédé de fabrication Download PDF

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Publication number
WO2013064376A1
WO2013064376A1 PCT/EP2012/070607 EP2012070607W WO2013064376A1 WO 2013064376 A1 WO2013064376 A1 WO 2013064376A1 EP 2012070607 W EP2012070607 W EP 2012070607W WO 2013064376 A1 WO2013064376 A1 WO 2013064376A1
Authority
WO
WIPO (PCT)
Prior art keywords
gel
frozen
confectionery product
product according
frozen confectionery
Prior art date
Application number
PCT/EP2012/070607
Other languages
English (en)
Inventor
Thomas Aloisius Valentinus Amend
Pannarai HEMASTHITI
Original Assignee
Nestec S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec S.A. filed Critical Nestec S.A.
Priority to MX2014005148A priority Critical patent/MX340939B/es
Priority to BR112014010276-7A priority patent/BR112014010276B1/pt
Priority to EP12775488.5A priority patent/EP2773220A1/fr
Priority to CA2853864A priority patent/CA2853864C/fr
Priority to US14/354,831 priority patent/US9351503B2/en
Priority to RU2014122145/13A priority patent/RU2604929C2/ru
Priority to CN201280053241.1A priority patent/CN103917105B/zh
Publication of WO2013064376A1 publication Critical patent/WO2013064376A1/fr
Priority to IL232076A priority patent/IL232076A/en
Priority to ZA2014/03983A priority patent/ZA201403983B/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/08—Batch production
    • A23G9/083—Batch production using moulds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/322—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A23G9/485—Composite products, e.g. layered, laminated, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick

Definitions

  • the present invention relates to a frozen confectionery product with a peelable gel coating and to a method and an apparatus for manufacturing the same.
  • Frozen confectionery products consisting entirely of a frozen gel or comprising a frozen gel are already known and are popular in particular with children.
  • a frozen confectionery product comprising a core consisting of a frozen confection, said core being at least partially coated with a frozen flexible edible gel coating or layer
  • the frozen dessert stick "Eskimo Monkey" which is sold by Nestle Thailand.
  • This product comprises an ice-cream core being coated with a frozen flexible edible gel layer.
  • This gel layer can be peeled of by the consumer and eaten separately. Since the gel is resistant to liquefaction, even in the defrosted state, the product parts that have been peeled down by the consumer remain intact without melting and dripping.
  • four longitudinal cutting lines are provided in the gel layer, so that four flaps of peel can be peeled off. One thereby achieves a banana-style peeling effect.
  • an important feature of the gel used to form the peelable gel layer is that it resists to meltdown even after complete defrosting. This is achieved by the addition of stabilisers such as locust bean gum, kappa- carrageenan, sodium alginate or pectin to the mix.
  • stabilisers such as locust bean gum, kappa- carrageenan, sodium alginate or pectin to the mix.
  • EP 1339290 A2 describes such a jelly or gel and its use in a composite frozen confectionery product. The content of this document is incorporated herein by reference.
  • the frozen confectionery product according to the invention comprises a core consisting of a frozen confection which is at least partially coated with a frozen flexible edible gel coating. This coating is provided with at least one cutting line allowing peel off the gel coating at least partially.
  • the two gel layers can for example have different colors, so that an interesting optical effect is achieved. It has been found that when the two gel layers are frozen in two separate steps, they show little adhesion between each other, so that they can in principle be peeled off separately by a consumer. Whether or not this is actually done and
  • the cutting line does not necessarily have to extend through the complete gel coating.
  • the depth of the cutting line or lines corresponds to the thickness of an outer gel layer.
  • the gel coating can be peeled off partially, i.e. only the outer gel layer can be peeled off, while the inner gel layer, which is not provided with any cutting lines, remains intact.
  • several cutting lines extending longitudinally across the gel coating are provided, so that the coating can be peeled off by pulling down stripes, similar to peeling a banana.
  • the cutting line can extend spirally over the gel layer, thus allowing to peel-off the gel-layer in a continuous spiral.
  • This spiral peeling wherein the complete gel layer can be peeled off in one piece, has an interesting play-value and renders the product very attractive.
  • the product comprises a holder stick having an upper portion which is inserted into the core. This allows easy handling and consumption. The consumer can hold the stick with one hand, and peel off the gel layer with the other hand or using the teeth. Alternatively it is also possible to make products without a stick, for example in a dome shape or in a shape imitating the shape of a fruit such as an apple or a pear. These products can then be consumed as a dessert using a plate and a spoon.
  • the gel layer comprises one or more gelling hydrocolloids , in
  • the gel layer can comprise a gelation controller or inhibitor. This reduces the texture degradation that normally occurs when a gel is stored hot in its liquid state for a longer time, or when it is cooled down and then reheated.
  • the gel layer is made using a recipe as described in EP 1339290 Bl or its US
  • each gel layer has a thickness of between 2 and 5 mm.
  • a gel layer which is too thin makes the peeling difficult, since the gel layer may rupture.
  • a gel layer which is too thick is not desirable as it is more difficult to peel, and because of the relatively high sugar content of the gel which has a negative impact on the nutritional characteristics of the product .
  • the two layers When the two layers are designed to stick together to be peeled off by a consumer together, they can be relateively thin.
  • the gel layer does not have to cover the core completely, but may cover only a part or parts of the product.
  • said the cutting line preferably has an inclination of between 3° and 60°,
  • this axis corresponds to the axis of the inserted stick.
  • the cutting line can either be straight to form a simple spiral or ondulated. There may be several such cutting lines, e.g. two cutting lines extending spirally forming a double helix .
  • the frozen confection forming the core can comprise ice cream, water ice, sherbet, or sorbet, and obviously any flavor can be chosen .
  • the method for manufacturing the frozen confectionery product comprises the following steps:
  • the product according to the invention can also be made in an extrusion process.
  • the core is extruded in the desired shape, for example in a bar shape, and then coated with the gel layers.
  • the cutting lines When parallel, longitudinal cutting lines are desired, these can be cut into the gel layer using several blades arranged in such a manner that when the product is lowered between these blades and then pulled out, the lines are cut into the gel coating . It should be noted that, although the cutting lines preferably extend through the entire gel coating, so that it can be peeled off entirely, they can also only cut through an outer gel layer, leaving an inner gel layer intact. This results then in a product where only the outer gel layer can be peeled off, revealing an inner gel layer having preferably a
  • two spiral cutting lines can be produced forming a double-helix pattern. Also 3 or more cutting helices can be used.
  • any desired pattern of cutting lines can be used and cut into the gel coating with an appropriate cutting device.
  • One may for example cut rectangles or other shapes into a gel layer that can be peeled off, thereby forming window-like spaces without through which either a second gel layer lying underneath, or the core appears.
  • Figure 1 shows a cut through an example of a frozen confectionery product according to the invention.
  • Figure 2 shows the product of fig. 1 with the gel layers being partially peeled off Example
  • Figs. 1 and 2 show a frozen confectionery product according to the invention which comprises a cylindrical ice-cream core 10 (cf. Fig. 2) which is completely coated with a frozen flexible edible gel coating 14 consisting of two gel layers 14a, 14b having different colours.
  • Four cutting lines 16 extend
  • the product is produced as follows:
  • Remainder is water
  • a first colorant is added to the basic mix, so that a first mix having a first color is
  • a different colorant is added to the basic mix, so that a second mix having a second color is obtained.
  • the first mix is pasteurized at 85° C for 30 seconds and filled into moulds at a mix temperature of 50 C.
  • a recipe containing in addition to a polyanionic gelling is also possible to use.
  • hydrocolloid or any other gelling agent, a gelation
  • the mix can be cooled down after its preparation and stored in the cooled down state. Due to the added gelation controller or inhibitor it can be kept in this state for a relatively long period of time without any degradation. Before use, the mix is reheated, additives that will trigger the gelation are added, and the mix is then processed in the same way as the mix without gelation controller or inhibitor.
  • the moulds containing the first gel mix are cooled in a cold brine bath until a frozen layer with a thickness of around 2 to 5 mm is formed.
  • the remaining mix, which is still liquid, is then sucked back out of the mould.
  • this operation is repeated with the second gel mix having a different color, so that a second shell inside the outer shell formed in the previous step is obtained.
  • the shells are then filled with a standard vanilla ice cream mix.
  • a wooden stick is inserted into the product and the product is frozen completely.
  • the product is demoulded.
  • the mould is warmed up through a warm liquid that is sprayed on the outside of the mould. This allows the surface layer of the product to warm up slightly and to soften, so that demoulding is facilitated.
  • the cutting lines are cut into the gel layer 14 using a set of knives arranged around a void.
  • the product can be held on the stick and lowered into this void, so that the knives cut four lines 16 into the gel coating 14, cutting through the outer gel layer 14a and the inner gel layer 14b.
  • the two gel layers 14a, 14b at the surface can be peeled off from the product core in flaps similar to the effect obtained when peeling a banana.

Abstract

L'invention concerne un article de confiserie congelé comprenant un cœur constitué par une confiserie congelée, ce cœur étant recouvert au moins partiellement d'un enrobage de gel congelé comestible. Ledit enrobage de gel présente au moins une ligne de coupe qui permet de le peler et est caractérisé en ce qu'il comprend au moins deux couches visuellement distinctes. L'invention concerne également un procédé de fabrication d'un tel produit.
PCT/EP2012/070607 2011-10-31 2012-10-18 Article de confiserie glacé avec enrobage de gel pelable, et son procédé de fabrication WO2013064376A1 (fr)

Priority Applications (9)

Application Number Priority Date Filing Date Title
MX2014005148A MX340939B (es) 2011-10-31 2012-10-18 Producto de confiteria congelado con un recubrimiento desprendible de gel y metodo para prepararlo.
BR112014010276-7A BR112014010276B1 (pt) 2011-10-31 2012-10-18 Produto de confeitaria congelado, e método para sua preparação
EP12775488.5A EP2773220A1 (fr) 2011-10-31 2012-10-18 Article de confiserie glacé avec enrobage de gel pelable, et son procédé de fabrication
CA2853864A CA2853864C (fr) 2011-10-31 2012-10-18 Article de confiserie glace avec enrobage de gel pelable, et son procede de fabrication
US14/354,831 US9351503B2 (en) 2011-10-31 2012-10-18 Frozen confectionery product with a peelable gel coating and method for manufacturing same
RU2014122145/13A RU2604929C2 (ru) 2011-10-31 2012-10-18 Замороженное кондитерское изделие с легко снимаемым покрытием из геля и способ производства такого изделия
CN201280053241.1A CN103917105B (zh) 2011-10-31 2012-10-18 带有可剥的凝胶覆盖层的冷冻甜食产品及其制造方法
IL232076A IL232076A (en) 2011-10-31 2014-04-10 Frozen Magdalena product with peeling gel coating and method of manufacture
ZA2014/03983A ZA201403983B (en) 2011-10-31 2014-05-30 Frozen confectionery product with a peelable gel coating and method for manufacturing same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11187231.3A EP2586316B1 (fr) 2011-10-31 2011-10-31 Produit de confiserie surgelé avec revêtement de gel pelable et procédé de fabrication associé
EP11187231.3 2011-10-31

Publications (1)

Publication Number Publication Date
WO2013064376A1 true WO2013064376A1 (fr) 2013-05-10

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ID=47049163

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2012/070607 WO2013064376A1 (fr) 2011-10-31 2012-10-18 Article de confiserie glacé avec enrobage de gel pelable, et son procédé de fabrication

Country Status (14)

Country Link
US (1) US9351503B2 (fr)
EP (2) EP2586316B1 (fr)
CN (1) CN103917105B (fr)
AR (1) AR088583A1 (fr)
BR (1) BR112014010276B1 (fr)
CA (1) CA2853864C (fr)
CL (1) CL2014001097A1 (fr)
ES (1) ES2524868T3 (fr)
IL (1) IL232076A (fr)
MX (1) MX340939B (fr)
MY (1) MY168433A (fr)
RU (1) RU2604929C2 (fr)
WO (1) WO2013064376A1 (fr)
ZA (1) ZA201403983B (fr)

Cited By (5)

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WO2016087163A1 (fr) * 2014-12-02 2016-06-09 Nestec S.A. Appareil et procédé de découpe ou d'embossage d'enrobages
WO2016087160A1 (fr) * 2014-12-02 2016-06-09 Nestec S.A. Ensemble et procédé de découpe ou d'embossage d'enrobages
WO2016087162A1 (fr) * 2014-12-02 2016-06-09 Nestec S.A. Appareil et procédé pour la découpe ou le gaufrage d'enrobages
CN105992518A (zh) * 2013-12-13 2016-10-05 荷兰联合利华有限公司 用于使冷冻甜食产品成形的方法
WO2018046520A1 (fr) 2016-09-12 2018-03-15 Unilever N.V. Produit de confiserie congelé

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MX343344B (es) * 2011-07-22 2016-11-01 Nestec Sa Máquina de corte o de realzado para productos de confitería congelados.
BR112016006193B1 (pt) * 2013-09-24 2022-02-01 Unilever Ip Holdings B.V. Ferramenta de moldagem para produtos de confeitaria congelados, processo para moldar um produto de confeitaria congelado, produto de confeitaria congelado moldado descascável e uso de uma ferramenta de moldagem
MX2016003694A (es) 2013-09-24 2016-05-31 Unilever Nv Herramienta de conformacion para confiteria congelada.
RU2671171C1 (ru) * 2013-12-10 2018-10-29 Нестек С.А. Замороженное кондитерское изделие с покрытием из геля, выполненным с возможностью легкого снятия, и способ его производства
BR112016012115B1 (pt) * 2013-12-10 2021-12-14 Société des Produits Nestlé S.A. Produto de confeitaria congelado, e seu método de fabricação
US10426180B1 (en) 2016-06-16 2019-10-01 Sigma Phase, Corp. System for providing a single serving of a frozen confection
EP3471550A4 (fr) 2016-06-16 2020-02-26 Sigma Phase, Corp. Système pour fournir une portion unique d'une confiserie glacée
US10334868B2 (en) 2016-06-16 2019-07-02 Sigma Phase, Corp. System for providing a single serving of a frozen confection
CN106173181A (zh) * 2016-07-28 2016-12-07 内蒙古蒙牛乳业（集团）股份有限公司 多色棒支组合型冷冻饮品及其制备方法
US10543978B1 (en) 2018-08-17 2020-01-28 Sigma Phase, Corp. Rapidly cooling food and drinks
US10612835B2 (en) 2018-08-17 2020-04-07 Sigma Phase, Corp. Rapidly cooling food and drinks
US11470855B2 (en) 2018-08-17 2022-10-18 Coldsnap, Corp. Providing single servings of cooled foods and drinks
US11781808B2 (en) 2019-04-09 2023-10-10 Coldsnap, Corp. Brewing and cooling a beverage
US11337438B2 (en) 2020-01-15 2022-05-24 Coldsnap, Corp. Rapidly cooling food and drinks
TW202202790A (zh) 2020-06-01 2022-01-16 美商寇德斯納普公司 用於快速冷卻食物及飲料的冷凍系統
WO2022170323A1 (fr) 2021-02-02 2022-08-11 Coldsnap, Corp. Remplissage aseptique de canettes d'aluminium

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Cited By (10)

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Publication number Priority date Publication date Assignee Title
CN105992518A (zh) * 2013-12-13 2016-10-05 荷兰联合利华有限公司 用于使冷冻甜食产品成形的方法
US20160309738A1 (en) * 2013-12-13 2016-10-27 Conopco, Inc., D/B/A Unilever Moulding tool for frozen confection
WO2016087163A1 (fr) * 2014-12-02 2016-06-09 Nestec S.A. Appareil et procédé de découpe ou d'embossage d'enrobages
WO2016087160A1 (fr) * 2014-12-02 2016-06-09 Nestec S.A. Ensemble et procédé de découpe ou d'embossage d'enrobages
WO2016087162A1 (fr) * 2014-12-02 2016-06-09 Nestec S.A. Appareil et procédé pour la découpe ou le gaufrage d'enrobages
RU2687446C2 (ru) * 2014-12-02 2019-05-13 Нестек С.А. Устройство и способ для резки или тиснения покрытий
RU2687448C2 (ru) * 2014-12-02 2019-05-13 Нестек С.А. Узел и способ резки или тиснения покрытий
RU2687464C2 (ru) * 2014-12-02 2019-05-13 Нестек С.А. Устройство и способ для резки или тиснения покрытий
US10709150B2 (en) 2014-12-02 2020-07-14 Societe Des Produits Nestle S.A. Apparatus and method for cutting or embossing coatings
WO2018046520A1 (fr) 2016-09-12 2018-03-15 Unilever N.V. Produit de confiserie congelé

Also Published As

Publication number Publication date
CA2853864C (fr) 2021-01-05
CN103917105B (zh) 2016-08-17
US20140255558A1 (en) 2014-09-11
MY168433A (en) 2018-11-09
CL2014001097A1 (es) 2014-08-18
CN103917105A (zh) 2014-07-09
MX2014005148A (es) 2014-05-27
IL232076A0 (en) 2014-05-28
ES2524868T3 (es) 2014-12-15
EP2586316B1 (fr) 2014-10-08
MX340939B (es) 2016-08-01
US9351503B2 (en) 2016-05-31
RU2604929C2 (ru) 2016-12-20
AR088583A1 (es) 2014-06-18
EP2586316A1 (fr) 2013-05-01
BR112014010276B1 (pt) 2020-02-18
BR112014010276A2 (pt) 2017-04-18
ZA201403983B (en) 2016-01-27
EP2773220A1 (fr) 2014-09-10
RU2014122145A (ru) 2015-12-10
IL232076A (en) 2017-10-31
CA2853864A1 (fr) 2013-05-10

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